View allAll Photos Tagged baking
Canon 6D, 24-105, 105mm, F8, 1/125, ISO100. Setup: www.facebook.com/SlavaGalaka/photos One light from the back left, strobe with softbox 80*120 centimeters. Other back right, strobe and honeycombs. Two reflectors from left and right./a.1591484651117506.1073741833.1591235641142407/1946396755626292/?type=3&theater
A glimpse into Lukka and Sylvain's IC Winter Break. Baking cookies and drinking sugary fancy drinks!
Out with the old, in with the new.
Oh is wearing:
Jenni hair with Hello Spring headband from pr!etty. GG, free group. Also from pr!tty is Bunny ears from LB.
Gold Glasses from NC: Sara outfit. Free GG.
maps.secondlife.com/secondlife/Party/103/179/37
Necklace Coax from Cynful. GG, free group.
maps.secondlife.com/secondlife/Cynful/128/171/1002
The Magic Eye Necklace from !IT!. Free.
maps.secondlife.com/secondlife/Jewelry/223/182/37
Top is Brandy Shirt (Freya) from Justice. Free GG.
maps.secondlife.com/secondlife/UNDERGROUND/130/94/3501
Shorts are Maraya shorts (Freya) from KC.
Socks are Fox says socks Kitty from Vinyl. GG, free group.
maps.secondlife.com/secondlife/Palau/50/174/24
Tattoos from AS. GG's, free group.
maps.secondlife.com/secondlife/Kawaii%20Kingdom/168/195/1996
Ladder is Spring Cleaning from SamPoses. GG, free group.
maps.secondlife.com/secondlife/Beauty%20Paradise/81/220/23
What next Box of Spring cookies, Spring cookies Baking and Spring Cookie cutters. GG, 250 L join fee. (Worth it).
maps.secondlife.com/secondlife/Hodgepodge/113/97/31
In background Clean-o-mat from Nomad. Free.
i had a little pre and post diptych all planned out in my head, but since i screwed up the cranberry bars, this is all you get.
who knew little bokey circles float out of butter? must be why i love it so much!
Banana Bread baked in loaf and muffin form. Recipe by Chef Dominique Ansel [Creator of the Cronut]
I prefer the muffin shape.
Chef Dominique’s Go-To Banana Bread recipe
from his cookbook, Everyone Can Bake: Simple Recipes to Master & Mix
www.dominiqueansel.com/video%20tutorials/banana-bread-rec...
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(I speak french, italian and a little bit of english).
Went for an oldschool feel with this piece with a few added modern bits and pieces. Had a mad day with the crew.
I made these yesterday on a whim. I came across some baking clipart and thought they would be fun. The bowl, flour, and rolling pin were hand cut. I have to thank Cookiecrazie again for the hints on hand cutting....I feel like I can make anything instead of being limited to cutters!
a little taste of last sundays lunch...
Still busy :-(
I will catch up-as soon as I get the chance. Thanks for looking... :-)
Banana Bread baked in loaf and muffin form. Recipe by Chef Dominique Ansel [Creator of the Cronut]
I prefer the muffin shape.
Chef Dominique’s Go-To Banana Bread recipe
from his cookbook, Everyone Can Bake: Simple Recipes to Master & Mix
www.dominiqueansel.com/video%20tutorials/banana-bread-rec...
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Yashica Electro 35 GSN
Lens: YASHINON-DX 45MM F1.7
Film: Fujifilm C200
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Thank you for clicking on my picture. Every thought (faves, comments) appreciated!
Good lights to all of you, fellows.
Today I have for you – Pagoda. Yes, yes, you are right – Pagoda. It is made of eggplants.
A pagoda is a tiered tower with multiple eaves, built in traditions originating in historic East Asia or with respect to those traditions, common to Nepal, India, China, Japan, Korea, Vietnam,...
Learned a trick of baking an egg in a muffin pan. It's pretty much changed breakfast forever.
Recipe: Crack 1 egg per muffin cup in a tin (if not non-stick, butter the tin first). Mix egg or not depending on your preference. Add sprinkles of whatever you feel like (spinach, cheese, herbs, etc). Bake at 350F for 10-15min depending on how runny you like your yolk.
Here's a revised version of the recipe:
Ingredients:
- Plain or bread flour
- 1 cup of milk
- 2 1/4 teaspoons yeast
- 2-3 oranges (based on size)
- 1 egg and 1 egg yolk
- 1/4 cup butter or oil
- 1 teaspoon salt
- Sugar (to taste)
Instructions:
1. Warm up the milk in the microwave until it reaches a comfortable temperature. Add 2-3 tablespoons of sugar to the milk and mix in the yeast. Leave the yeast mixture to rest for a while.
2. Grate the zest from 2 oranges and set it aside. Squeeze the juice from the oranges into a pan and add 1/2 cup of sugar. Heat the pan on low heat and stir continuously until the juice has reduced. Add cinnamon or any other desired spices.
3. Prepare a large bowl of ice and water that is larger than the pot or pan you used. Place the pan or pot in the ice bath and stir continuously. If the mixture becomes syrupy in 5 minutes, add it to the yeast mixture. If not, heat the mixture again on low heat and stir until syrupy before adding it to the yeast mixture.
4. Mix well the syrup, zest, eggs, salt, and sugar to taste with the yeast mixture. Gradually add flour until a dough forms. Knead the dough on a clean surface coated with oil until it springs back when stretched. Add more butter if needed.
5. Shape the dough into a ball and place it back in the bowl. Microwave a bowl of water for 1 minute or preheat the oven for 2 minutes at 160 C then turn off the heat source. Put the bowl of dough inside and cover it with a clean towel. Let it rise for 10 minutes.
6. Shape the dough into buns about the size of half a fist and place them on a tray lined with parchment paper. Turn off the heat source after preheating the oven or microwave. Let the buns rise for 1 hour and 30 minutes inside the heat source.
7. Mix leftover egg white, rice flour, and butter/oil. Add powdered sugar for a crunchy sweet topping. Carefully brush the mixture on the buns and add any desired toppings such as almond flakes.
8. Preheat the oven for 5 minutes at 180 C and bake the bread for 15-20 minutes or until it turns semi-dark brown. Cover the bread with aluminum foil or parchment paper for the last 5-7 minutes of baking to ensure even cooking.
9. Take the bread out of the oven and let it cool. Brush with butter for a nice appearance, if desired. Serve the bread with toppings such as white chocolate, marmalade, fruit jam, or salted/unsalted butter. Enjoy!
My hubby and I took a four day mini vacation down to Chattanooga, TN. While we were there, we were lucky enough to meet Sandie (cookielady0000) from Flickr and her husband Tom. I got to see her GORGEOUS cookie shop. I made these to bring to her. (Cookie sheet inspired totally by kneadacookie!) She totally outdid me by preparing a beautiful basket of delicious cookies for me, which my hubby and I munched on our entire trip!!! :)
These are yummy home made Pizza, Cheese and Zaatar fatayer. I wanted to capture the patterns of the rounded fatayer along with the rectangular trays.
Covid Boredom™ has some funny results. I took up baking. This is a loaf of "Back-of-the-bag Oatmeal Bread" that I made at home today.
If interested in making this delicious bread, King Arthur Flour has the recipe online.
EOS R, RF 70-200mm f/2.8
Oh, and this idiot shot at 2000 ISO for no good reason. Thank you, Topaz Denoise AI!
24 oz. of singles. I don't know about you, but that's enough for a sweater for me! :D
Hand-dyed Romney, from this combed top.
listen here ♫
I was following the pack
All swallowed in their coats
With scarves of red tied 'round their throats
To keep their little heads
From fallin' in the snow
And I turned 'round and there you go
And, Michael, you would fall
And turn the white snow red as strawberries
In the summertime...
Fleet Foxes - White Winter Hymnal
I baked a ton of cookies early this morning to bring to my church for a summer kids program. Oatmeal Chocolate Chip cookies. Yum!
It snowed, today, from 7:45 am to, approximately, 4 pm. The wind blew & it looked pretty impressive. When I measured, though, we'd only gotten 4 1/2 inches of powder snow, here in Troy, New York, USA on January 27, 2015. So much for the local expression of Winter Storm Juno! I had a pleasant day, though, baking scones & listening to an online concert on Concert Window. Fun site! I did not follow the scone recipe exactly, but I suspect it would produce a fine product. I used butter & all dried fruit (no nuts). I used King Arthur white whole wheat flour. If you haven't tried it, it substitutes quite nicely for white flour! This recipe makes a light, cookie-like scone, rather than a biscuit-like one. Good, though! Here's a link to the recipe: honestfare.com/super-berry-scones-whole-wheat-greek-yogurt/ Overnight Explore, from 25 to more than 3,000 views. Surprise!